Updated on October 10, 2023 - 3 min read


Our freshest Fresh Crop this week is our Guatemala El Sendero, with a wonderful write up from Emily from our South Melbourne Market location.  

My love of coffee, like all food and drink experiences, has always been tied into memories and experiences. My first taste of this Guatemala El Sendero struck me for its fruit forward syrupy notes which instantly takes me back to having stewed fruits and ice cream for dessert at my grandmother’s house in northern Tasmania. This complex coffee blends those intense fruit flavours with a rich caramel body and hints of orange in the finish.

The Vides family, based in La Libertad, Huehuetenango, have a long and storied history of sustainable coffee growing and investing back into their local community. On top of growing and processing their own coffee, they also run a local school and contribute to programs for ending child labour in the region. In their coffee, the high-altitude Huehuetenango region creates the perfect conditions for slow growth which delivers a more complex flavour profile in the coffee. The El Sendero has a sweet and creamy complexity and lends itself beautifully to a strong, full-bodied brew.

AeroPress has long been my go-to for my morning cup, and using the inverted method rather than the regular method gives me the short and strong coffee that I love. When inverting the AeroPress you leave the coffee immersed for longer and can then create a stronger and fuller bodied coffee.

It’s safe to say that starting my mornings with a full, rich cup of El Sendero in the spring sunshine is a memory I will cherish for years to come.


  • Aeropress
  • Paper Filters
  • Kettle
  • Scales
  • Timer
  • Mug or coffee server


    • Dose: 30g
    • Grind size: Medium (EK 8)
    • Yield: 150ml
    • Time: 2:20 mins
    • Temperature: 93 degrees Celsius
    • Ratio: 1:5



    With this recipe we will be using the inverted method, so to begin insert the plunger to roughly the ‘3’ marker and then flip the entire AeroPress upside down. Pour some boiling water into the chamber and swirl gently to ensure it’s nice and warm. Discard this water and tip 30g of Guatemala El Sendero into the chamber. Place the AeroPress upside down on the scales and tare to zero.


    0:00 – 00:40

    Begin with a small pour of 50g to begin the bloom. Gently agitate the coffee to ensure it is all saturated and then begin the timer for 40 seconds.


    After 40 seconds stop the timer and pour 100g more water to bring the total weight to 150g.

    Very gently agitate to ensure all the grounds are combined. Be careful to not over agitate at this stage, one or two light stirs should do.

    00:40 – 1:40

    Start the timer again. While the coffee is brewing take two paper filters and place them in the mesh cap. Over a sink or server wet the filters thoroughly with boiling water and then screw the cap onto the AeroPress.


    Once 1:40 mins have elapsed firmly grasp the AeroPress with two hands and flip it on to your mug or server of choice. Press the plunger slowly and firmly down to extract your brew.

    At this point you will have a short, strong, full bodied brew. Add water to taste if desired or enjoy as is for the full flavour punch!


    • Dose: 21g
    • Yield: 38g
    • Time: 32 seconds
    • Ratio: 1:1.8

    On the Slayer LP we use 20.5g of coffee and aim for a yield of 38g, however your machine and set up will determine what dose (and therefore, yield) you should aim for. Some domestic machines have 20-22g baskets, however some will only be able to hold 16-18g. Use the ratio to adjust the espresso recipe.

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